Vegan Mushroom Gravy

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This Vegan Mushroom Gravy is rich, hearty, and packed with deep umami flavor. Using 2 kinds of fresh mushrooms and delicious aromatics like onions, garlic, and fresh thyme, this mushroom gravy is perfect for any holiday, dinner parties, and Sunday Supper.

A skillet full of mushroom gravy.


 

It’s always fun (but not necessarily surprising) when the vegan version of a recipe turns out to be better than the carnivore version. After all, recipes such as mushroom gravy are based on plants and maybe their flavors thrive in a plant-powered dish.

Whatever the reason, this Vegan Mushroom Gravy is worth making whether you are a vegan or not. It’s dark, rich, and packed with meaty flavor thanks to the umami power of mushrooms.

I could eat it straight out of the pan, but it’s especially good on Vegan Mashed Potatoes (made with olive oil instead of butter) served alongside my Vegan Pot Pie (made with cashew cream, delicious roasted vegetables, and a puff pastry topping).

Recipe ingredients

Labeled ingredients for vegan mushroom gravy.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Fresh mushrooms: Choose your favorite white mushrooms such as white button mushrooms, cremini mushrooms, or shiitake mushrooms. 
  • All-purpose flour: Substitute cornstarch for making an easy gravy that’s also gluten-free.

Step-by-step instructions

  1. In a large skillet or Dutch oven, heat olive oil over medium-high heat until shimmering. Add mushrooms and ½ teaspoon salt. Cook, stirring often until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.
Mushrooms cooking in a pan.
  1. Add onion and sprinkle with salt. Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.
Mushrooms cooking in a pan.
  1. Stir in garlic, thyme, and flour until vegetables are coated well, about 1 minute. Whisk in vegetable broth. Scrape the bottom of pan to loosen browned bits, and bring to boil.
Mushrooms cooking in a pan.
  1. Reduce heat to medium-low and simmer until gravy thickens, about 7 to 10 minutes.
A skillet full of mushroom gravy.
  1. Season with salt and pepper to taste (I like ¼ teaspoon salt and ⅛ teaspoon pepper) and serve.
A skillet full of mushroom gravy.

Recipe tips and variations

  • Yield: This recipe makes 4 generous servings. Estimate ¼ to ½ cup per person.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Or, freeze for 4 to 6 months. 
  • Make ahead: Reduce your prep time by finely chopping the mushrooms and slicing the onions the day before. Store separately in the refrigerator.
  • Freezer: Cool mushroom gravy completely, then pack in freezer-safe containers leaving 1/2-inch headspace for expansion. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat to 165 degrees.
  • Porcini mushrooms: You can rehydrate dried porcini mushrooms and substitute them for the baby Portabellos mushrooms. In a small bowl (microwave-safe), cover ½ ounce dried porcini mushrooms with ½ cup vegetable broth. Cover the bowl with plastic wrap, cut several steam vents in plastic, and microwave for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Transfer mushrooms to a cutting board and mince. Add mushrooms and liquid to the pan in step 1. Find dried mushrooms in grocery stores or buy dried porcini mushrooms online.
  • Smooth gravy: If you prefer a smooth gravy without chunks, blend the mushroom and onion mixture in step 2 using a hand-held immersion blender. Return to pan and continue with step 3.
  • Thick gravy: If your gravy is too thick, add more vegetable broth, 1 to 2 tablespoons at a time, until the desired consistency is reached.
  • Creamy: This vegan gravy is dairy-free. If desired, add a splash of dairy-free heavy cream in step 4 for added creaminess.
  • Umami flavor: Add a splash of soy sauce or tamari to this vegan mushroom sauce to deepen the umami flavor. Taste gravy before adding any additional salt, since these can be sodium-heavy ingredients.
  • Fresh herbs: I adore the flavor of fresh herbs, but feel free to trade in half as much dried thyme for the amount of fresh thyme suggested in this recipe. Add other herbs, such as a tsp of fresh rosemary or sage to complement the mashed potatoes or other dishes for your vegan Thanksgiving feast.
  • Vegan Thanksgiving Recipes: Plan your next full or partial vegan Thanksgiving menu with delicious, mouth-watering Vegan Thanksgiving Recipes. These plant-powered classics taste as good as, or even better than, their traditional versions, and they are guaranteed to disappear no matter who is at the table.
Vegan mashed potatoes with vegan mushroom gravy.
Vegan Mashed Potatoes with Vegan Mushroom Gravy.

Frequently Asked Questions

How do you rehydrate dried mushrooms?

In a small bowl (microwave-safe), cover ½ ounce dried mushrooms with ½ cup vegetable broth or water. Cover the bowl with plastic wrap, cut several steam vents in plastic, and microwave for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Transfer mushrooms to a cutting board and mince. Add mushrooms and liquid to the pan in step 1. Find dried mushrooms in grocery stores or buy dried porcini mushrooms online.

How long can you store gravy for?

While some may store leftover gravy for 4-5 days (or more…), I prefer to follow the USDA guidelines. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Or, freeze for 4 to 6 months. 

More vegan recipes

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A skillet full of mushroom gravy.

Vegan Mushroom Gravy

This Vegan Mushroom Gravy is rich, hearty, and packed with deep umami flavor. Using 2 kinds of fresh mushrooms and delicious aromatics like onions, garlic, and fresh thyme, this mushroom gravy is perfect for any holiday, dinner parties, and Sunday Supper.
Prep Time 10 minutes
Cook Time 30 minutes
Marinate time 30 minutes
Total Time 1 hour 5 minutes
Servings 10 servings (⅓ cup each)
Cuisine American
Calories 81
5 from 4 votes

Ingredients 

Instructions 

  • In a large skillet or Dutch oven, heat olive oil over medium-high heat until shimmering. Add mushrooms and ½ teaspoon salt. Cook, stirring often until all liquid has evaporated and mushrooms start to brown, about 7 to 9 minutes.
  • Add onion and sprinkle with salt. Continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, about 6 to 8 minutes.
  • Stir in garlic, thyme, and flour until vegetables are coated well, about 1 minute. Whisk in vegetable broth. Scrape the bottom of pan to loosen browned bits, and bring to boil.
  • Reduce heat to medium-low and simmer until gravy thickens, about 7 to 10 minutes. Season with salt and pepper to taste (I like ¼ teaspoon salt and ⅛ teaspoon pepper).

Notes

  1. Fresh mushrooms: Choose your favorite white mushrooms such as white button mushrooms, cremini mushrooms, or shiitake mushrooms. 
  2. All-purpose flour: Substitute cornstarch for making an easy gravy that’s also gluten-free.
  3. Yield: This recipe makes 4 generous servings. Estimate ¼ to ½ cup per person.
  4. Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Or, freeze for 4 to 6 months. 

Nutrition

Serving: 0.5 cupCalories: 81kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gSodium: 380mgPotassium: 183mgFiber: 1gSugar: 2gVitamin A: 205IUVitamin C: 2mgCalcium: 7mgIron: 0.4mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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